How to pair wine: Bold flavors match beans, rice and andouille dinner


Richness and smoke sum up this dish, so any wine paired with it has to have something to say about those things. A white from France and two reds, from Italy and Spain, have their own ways of cutting through or matching the dish’s big flavors. The key here is contrasting and complementing.

Make this: Beans and Rice with Andouille

Heat 2 tablespoons canola oil in a saucepan; add 4 cloves chopped garlic and 1 chopped onion. Cook, stirring, 2 minutes. Add 1 1/4 cups long-grain rice; cook, stirring, until rice is lightly colored. Pour in 1 cup chicken broth and 1/2 cup water; stir in 1 teaspoon thyme. Heat to a boil. Reduce heat to a simmer; cook until rice is tender, 15 minutes. Meanwhile, brown 12 ounces sliced andouille sausage in a skillet. Add 1 can (16 ounces) chili beans, a pinch cayenne, and salt and pepper to taste; cook until hot. Serve over rice, sprinkled with chopped cilantro. Makes: 6 servings

Drink this

Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:

2014 Trimbach Pinot Gris, Alsace, France: This wine was aged in stainless steel tanks and offers aromas of apricot preserves, honeysuckle, peach and golden pear. They come together on the palate with a viscous acidity and luxurious texture. The andouille’s spice will be offset by the wine’s fruit, while the acidity will work well with the dish’s richness.

2014 Sono Montenidoli Toscana Rosso IGT, Tuscany, Italy: This 100 percent sangiovese has notes of dried red cherry, cranberry, strawberry, dried herbs and a touch of smoke. The structure of the wine’s tannins and acid will go well with the meat, while the smoke and herbal notes will complement the thyme and natural smokiness of the dish.

2008 Maetierra Dominum QP Rioja Reserva, Rioja, Spain: Mainly tempranillo with a touch of graciano and garnacha, this wine was aged for 15 to 18 months in French oak, and throws notes of black cherry, cassis, licorice, dried sage and smoked meats. It will perfectly contrast the cilantro while nicely complementing the sausage’s richness.



Reader Comments ...


Next Up in Food

Mushrooms are a 'powerhouse of nutrition'
Mushrooms are a 'powerhouse of nutrition'

A: Mushrooms may lack the deep green or brilliant red hues consumers have come to associate with nutrient-rich fruits and vegetables, but they are a “powerhouse of nutrition” and not a white food to be avoided, said Angela Lemond, a registered dietitian nutritionist and spokeswoman for the Academy of Nutrition and Dietetics. Low in calories...
After the apologies, restaurants struggle to change
After the apologies, restaurants struggle to change

The first act of the drama was loud and public: Reporters exposed pervasive sexual harassment at a handful of high-profile restaurant groups around the country. Accused chefs and restaurateurs issued apologies and vowed to step away from daily operations. The second act is playing out much more quietly, as customers consider whether they should eat...
Only you know your sweet spot for sweet and sour
Only you know your sweet spot for sweet and sour

Here's the truth about sweet-and-sour dishes: One cook's sweet is another cook's sour. That is, the balance between the two is highly subjective. Take lemonade, the most beloved sweet-and-sour beverage that comes to mind. I prefer it on the tart side, with barely enough sugar to take the edge off. My fiance, on the other hand, once said to me, "...
How to pair wine: Bottles with good acidity match tequila-poached chicken
How to pair wine: Bottles with good acidity match tequila-poached chicken

A dish with a lot of upfront acidity, like this one, needs a wine that is equally assertive in that category. These three — a Champagne, an albarino from western Spain and a riesling from northern Italy — bring the acidity, along with bright fruit and aromatic notes all their own.  ———   Slide 8 boneless...
This lentil soup has a quick fix you ought to know
This lentil soup has a quick fix you ought to know

When friends are down and out, a pot of soup can be the best medicine. For years, I have offered lentil soup as a panacea, not only because it is so hearty and rib-sticking, but because it easily satisfies vegetarians and carnivores alike. I know that a few key ingredients are all I need to have on hand. In less than an hour, this soup is packed and...
More Stories